 Ingredients
DIRECTIONS 1. Preheat oven to 425 degrees, with rack in center; line bottom rack with foil. On a lightly floured work surface, roll out dough to a 13-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet, and chill 30 minutes. 2. Meanwhile, in a bowl, toss together grapes, sugar, lemon zest and juice, lavender, salt, and flour. Transfer to a sieve set over a bowl; drain 30 minutes. 3. Mound mixture in center of chilled dough, leaving a 2 1/2-inch border. Dot with butter. Fold edges of dough over filling, leaving center open. Brush dough with egg white; sprinkle with sugar. 4. Bake until pastry is golden brown, about 20 minutes. Reduce oven heat to 350 degrees, and loosely cover center with foil. Continue baking until juices are bubbling, 15 to 20 minutes more. Let cool.
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 Course Dessert
Cuisine American Keyword fudge with salted caramel, lavender fudge Prep Time 10 minutes Cook Time 20 minutes Total Time 1 hour 15 minutes Servings 144 Aproximately 144 ¾-inch squares Calories 39 kcal Author Toni Dash Ingredients Ingredients for the Chocolate Lavender Fudge:
Ingredients for Salted Caramel Top:
Instructions Instructions for Chocolate Lavender Fudge: 1. Line a 9 by 9 inch square baking pan with foil. Set aside. 2. Place all ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt and all combine into a smooth, creamy mixture. 3. Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set or overnight. Instructions for Salted Caramel Top: 1. Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside. 2. Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar). 3. Reduce heat to medium and add the butter. It will splatter to be careful to avoid getting burned. Stir to fully melt and incorporate the butter. 4. Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge). 5. Spread the caramel on the top of the fudge quickly smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours. 6. Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 x 9 pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. I found this is most easily done but cutting a strip of ¾ inch wide fudge and then cutting it into pieces. Wrap in candy foil or serve straight away!  INGREDIENT
• 1 ripe apricot, halved and pitted • 4 tablespoons regular plain or Greek yogurt • Honey (try wildflower or lavender) • 1 tablespoon unsalted roasted pistachios, roughly chopped PREPARATION 1. 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve. 2. 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.  ADAPTED FROM: THECHUNKYCHEF.COM
Whip up a batch of these easy, homemade blueberry and lavender infused yogurt pops, and you’ll have a kid-friendly dessert that everyone will love! Prep Time: 15 minutes Serving size: 10 99 calories INGREDIENTS • 2 cups fresh blueberries • 3 Tbsp granulated sugar • 6 Tbsp honey • 1/3 cup water • 2 tsp dried culinary lavender flowers • 2 tsp lemon zest • 2 1/4 cups whole milk yogurt, plain (NOT Greek) • Popsicle Molds INSTRUCTIONS 1. To a small saucepan, add blueberries and granulated sugar and heat over MED heat. Stirring occasionally, and cook for about 10 minutes. Press with the back of a wooden spoon to break up the blueberries (or even use a potato masher - gently). Set aside and cool completely. 2. To another small saucepan, add water, honey, lavender and lemon zest. Cover and bring to a boil over MED to MED-HIGH. Once boiling, remove cover and remove from heat. Let stand 15 minutes. 3. Pour honey mixture through a fine sieve and discard solids. Cool completely. 4. Combine yogurt and honey mixture in a bowl, stirring to combine fully (preferably one with a pour spout). 5. Spoon (or pour), a little bit of yogurt mixture into 10 (standard size) popsicle molds. Spoon a little of the blueberry mixture into each of the molds, and continue alternating the yogurt and blueberry mixture, making sure to end with the yogurt. Use a kebab stick or small fork to gently swirl the two mixtures together in each mold. 6. Follow instructions for your molds (mine has a cover and insert spots for the popsicle sticks), and freeze for 4-6 hours or overnight. I prefer freezing overnight. RECIPE NOTES To remove pops from the molds there are a few tips: • Let molds stand on the counter at room temperature for 5-10 minutes or so, then gently try to remove • Fill your sink with warm water (not hot!), and dip molds into the water for 10 seconds each dip, then gently try to remove To store yogurt pops: • Once pops are removed from molds, wrap individually in wax paper, then add to a large resealable plastic bag  Sweet tart Lemon Sugar cookies are layered with creamy lavender vanilla pudding and topped with colorful edible decorations. It’s super simple to make, fun to decorate, and even more fun to eat!
Adapted from: greyghostbakery.com Serves 8-12 Dirt Cake:
1. Place the cookies in a food processor and pulse until completely crumbled. Set aside. 2. Place the room temperature butter and cream cheese in a mixing bowl. Using a mixer, beat on medium until smooth. 3. In a separate bowl, combine the vanilla pudding mix, whole milk and dried lavender. Whisk until combined and beginning to thicken. 4. Add the pudding mixture to the bowl with the butter/cream cheese mixture. Mix on low speed until combined and smooth 5. Use a spatula to fold in the whipped cream. 6. Using a glass serving bowl or trifle, alternate layers of pudding and cookie crumbs. 7. Garnish with any fun edible candy, sugared mint, sugared flowers or even more cookies! Whipped Cream:
2. Whip the cream until medium peaks form.  These little lavender meringues make a lovely light pudding. Perfect for Easter Sunday!
Adapted from: Goodhousekeeping.com Makes: 8 Prep: 40 Mins Cook: 1 hour 30 Mins Ingredients • 1 1/2 tsp. culinary lavender (USE CODE: AKLRECIPE FOR 5% OFF) • 5 medium egg whites • 250 g (9oz) caster sugar • bake-safe lilac food coloring, optional - we used SK Professional (squires-shop.com) • 250 ml (9 fl oz) double cream • 3 tbsp. runny honey • 8 tbsp. lemon curd • edible flowers and chocolate eggs, to decorate Directions 1. Heat oven to 110°C (90°C fan) mark ¼. Line a baking tray with baking parchment. Draw 8 circles measuring 9cm (3½in), spaced well apart, on the baking parchment. Turn it over so the ink is underneath. With a pestle and mortar, finely grind the lavender. Set aside. 2. In a large bowl, whisk the egg whites on a slow speed until foamy. Increase the speed and whisk until stiff peaks form. Gradually add caster sugar, 1heaped tbsp at a time, whisking back up to stiff peaks after each addition. When all the sugar is incorporated and the mixture is thick and glossy, whisk in the ground lavender. If colouring your meringues, add food colouring a drop at a time to reach a pale lilac colour. Spoon into a large piping bag fitted with a 1cm (½in) star nozzle. 3. Pipe meringue on to the circles in a flat round shape, then build up the sides to form a nest by piping again around the edge of the circle. Transfer to the bottom shelf of the oven. Bake for 1hr 30min until firm and set underneath. Switch off oven and leave inside to cool. 4. Before serving, whip cream and runny honey to soft peaks. Fill each meringue with a dollop of whipped cream and 1tbsp lemon curd. Decorate with edible flowers and chocolate eggs.  Adapted from doterra.com
Servings:10–12 Prep Time:5 Minutes Cook Time:5 Minutes Difficulty:Easy Ingredients: • 2/3 cup bittersweet chocolate • 1 teaspoon vanilla bean paste • 1 drop Lavender oil Instructions: 1. Place parchment paper on a baking sheet. 2. Melt chocolate in the microwave, stirring every 30 seconds. 3. Once melted, stir in vanilla and Lavender oil. 4. Use a large spoon to dollop rounds onto parchment paper. Hint: Leave room for mixture to expand. 5. Hit baking sheet on the counter, to flatten into disks. 6. Garnish with walnuts, pistachios, honey, edible lavender, and edible rose petals, or as desired, and let rest to set  Adapted from dreamsoffood.com by Juliette
“Glass half full” Total time: 10 minutes Serves 1 ¼ cup almond milk 1 tsp dried lavender 2 frozen bananas ½ cup vanilla yogurt ¾ tsp pink pitaya powder ¼ tsp blue spirulina powder Directions: Place the almond milk in a saucepan and add the lavender flowers. Simmer on low heat for 5 minutes. Remove the saucepan from the heat, and let it cool for 5 minutes. Strain to remove the lavender. Throw out the excess lavender in the strainer. Place all ingredients in a blender and puree until smooth.  Adapted from sagecreationsorganicfarm.com
These truffles combine the deep flavors of honey and lavender with the smoothness of milk chocolate to create a rich, savory dessert. The dried lavender garnish makes these truffles a perfect Valentine's Day treat. Author: Chocolates and Confections at Home with the Culinary Institute of America Serves: 48 pieces Ingredients • 4 OZ (½ CUP) HEAVY CREAM • 1 TBSP DRIED LAVENDER FLOWERS • 2 OZ (3 TBSP) HONEY • 12 OZ (2 CUPS) MILK CHOCOLATE, PISTOLES OR CHOPPED IN ½-INCH PIECES • 12 OZ (2 CUPS) MILK OR WHITE CHOCOLATE OR COMPOUND COATING, CHOPPED IN ½-INCH PIECES, FOR DIPPING • ABOUT 1 TBSP DRIED LAVENDER FLOWERS, FOR GARNISH Directions 1. Line a 9x13-inch baking pan with parchment paper. 2. Combine the cream and lavender flowers in a two-quart saucepan. Heat nearly to a boil. Remove from the heat, cover, and allow to steep for five minutes. 3. Strain the cream into a clean two-quart saucepan using a fine-mesh strainer. Press down well on the lavender to extract all the liquid possible. 4. Add the honey to the flavored cream and bring to a boil. 5. Remove from the heat. Add the butter and chopped milk chocolate or pistoles to the cream and stir until smooth and homogeneous. 6. Pour the finished ganache into the baking pan to make a thin layer, and cover with plastic wrap. Refrigerate for one hour or more until the ganache is firm. 7. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula. 8. Allow the ganache to rest at room temperature for five minutes. Line a sheet pan with parchment paper. 9. Using a #100 scoop or a spoon, scoop out balls of ganache and place on the sheet pan at room temperature. 10. When all of the ganache has been scooped, roll each portion by hand into a round ball. 11. Melt and temper the chocolate for dipping. If using compound coating, follow the heating instructions on the package. 12. Dip the ganache centers in the tempered chocolate or compound coating. Let set, then repeat for a second coat. 13. Garnish each truffle with three dried lavender flowers after the second coat of chocolate.  Adapted from foodbymaria.com
The perfect romantic treat. The base of the beautiful tarts are super nutty, filled with hints of coconut, cacao and dates and the filling is super berrylicious using strawberries, and blueberries. Original recipe at www.rebelrecipes.com INGREDIENTS • For the tart: • 4 medjool dates • 1 tsp agave nectar • 1/2 cup almonds • 1 tbsp cacao powder • 1 tbsp desiccated coconut • 1 tbsp chia seeds • 1 tsp coconut oil • Pinch sea salt • Strawberry filling; • 1/2 cup frozen strawberries (you can use any berry you want) • 1/2 cup coconut oil • 1 tsp agave nectar • 1 tsp edible rose pedals • Blueberry filling; • 1/2 cup frozen blueberries • 1/2 cup coconut oil • 1 tsp lavender water or lavender buds • 1 tsp agave nectar INSTRUCTIONS 1. Add base ingredients to your food processor, pulse until you reach an even consistency. 2. Transfer the mix, and divide into four (this recipe makes four tarts). 3. Press the mixture into the tarts using your hands, going all the way up the sides (I used a 9cm tin). 4. While you’re making the fillings, throw the tarts into the fridge to “set” 5. FOR PINK TARTS: Melt coconut oil, and add it to a blender. 6. Add in the strawberry mixture and blend till smooth. 7. Add mixture to 2/4 of the tarts, and place back in the fridge to firm up! 8. FOR BLUE TARTS: Repeat process for blueberry filling and add to the other 2 tarts!. Add them back into the fridge. 9. Nikii from rebelrecipes.com suggested you let them set for around 30 minutes, but to be safe I kept mine in there for an hour before indulging.. 10. Add roses, lavender and berries to top off these beauties!! |
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